Gluten-Free Dough Composition for Confectionary and Use Thereof

Abstract

The present application relates to a dough composition for confectionery and the use thereof, wherein the dough composition for confectionery includes vegetable protein, animal protein, and a dietary fiber.

Claims

1. A dough composition for confectionery comprising: vegetable protein including soy protein; animal protein including milk protein and egg protein; and a dietary fiber.

2. The dough composition of claim 1, wherein the content of total protein including the vegetable protein and the animal protein is 100 to 300 parts by weight based on 100 parts by weight of the dietary fiber.

3. The dough composition of claim 1, wherein the content of the vegetable protein is 10 to 150 parts by weight based on 100 parts by weight of the dietary fiber.

4. The dough composition of claim 1, wherein the content of the vegetable protein is 10 to 80 parts by weight based on 100 parts by weight of the total protein.

5. The dough composition of claim 1, wherein the content of the animal protein is 20 to 150 parts by weight based on 100 parts by weight of the total protein.

6. The dough composition of claim 1, wherein the dough composition for confectionery comprises 3 to 40 parts by weight of the soy protein, 5 to 50 parts by weight of the milk protein, 1 to 5 parts by weight of the egg protein, and 10 to 50 parts by weight of the dietary fiber based on 100 parts by weight of the dough composition for confectionery.

7. The dough composition of claim 1, wherein the dietary fiber comprises a water-soluble dietary fiber and an insoluble dietary fiber.

8. The dough composition of claim 1, wherein the dietary fiber is one or more selected from the group consisting of a chicory dietary fiber, fructooligosaccharide, indigestible maltodextrin, polydextrose, galactooligosaccharide, a soybean dietary fiber, a prune dietary fiber, a rice dietary fiber, and an oat dietary fiber

9. A method for producing a confectionery product, the method comprising: kneading dough with the dough composition for confectionery of claim 1; and baking the dough.

10. The method of claim 9, wherein the dough is baked at a temperature of 140 to 230° C. for 10 to 40 minutes.

11. A confectionery product comprising 15 g/100 g to 40 g/100 g of crude protein and 10 g/100 g to 40 g/100 g of a dietary fiber, wherein the content of gluten in the confectionery product is 0.5 mg/100 g or less.

12. The confectionery product of claim 11, wherein the confectionery product does not comprise gluten.

13. The confectionery product of claim 11, wherein the confectionery product comprises vegetable protein including soy protein and animal protein including milk protein.

14. The confectionery product of claim 11, wherein the confectionery product comprises 20 g/100 g to 50 g/100 g of carbohydrate and 3 g/100 g to 20 g/100 g of sugars.

15. The confectionery product of claim 11, wherein the confectionery product is one or more kinds of baked confections selected from the group consisting of biscuits, cookies, crackers, dry breads, pretzels, wafers, pies, cut breads, shortbreads, sables, langue de chats, and macaroons.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0053] FIG. 1 is a photograph showing the binding force of dough according to the type of protein and the ratio of protein and a dietary fiber;

[0054] FIG. 2 is a photograph showing the moldability of dough according to the type of protein and the ratio of protein and a dietary fiber; and

[0055] FIG. 3 is a photograph showing the appearance of cookies according to the type of protein and the ratio of protein and a dietary fiber.

[0056] In FIGS. 1 to 3, Comparative Example 1 is a case in which soybean protein is not included, Comparative Example 2 is a case in which milk protein is not included, Comparative Example 3 is a case in which the content ratio of protein and a dietary fiber is 1:2, and Comparative Example 4 is a case in which the content ratio of protein and a dietary fiber is 2:3.

MODE FOR CARRYING OUT THE INVENTION

[0057] Hereinafter, the present invention will be described in more detail with reference to examples and experimental Examples. However, these examples and experimental examples are only specifically illustrative of the present invention, and the scope of the present application is not limited by these examples and experimental examples.

EXAMPLES AND COMPARATIVE EXAMPLES

[0058] Preparation of Dough Composition for Confectionery

[0059] In order to compare the properties of dough according to the addition ratio of protein and a dietary fiber and the properties of dough according to the type of protein, milk protein, egg protein, soybean protein, and a dietary fiber were weighed according to blending ratios shown in [Table 1], and then uniformly mixed to prepare dough compositions for confectionery.

TABLE-US-00001 TABLE 1 Milk Soybean Dietary Classification protein.sup.1) Eggs.sup.2) protein.sup.3) fiber.sup.4) Comparative 40 9 0 20 Example 1 Comparative 0 9 40 20 Example 2 Comparative 10 9 10 40 Example 3 Example 1 25 9 12 23 Example 2 10 10 25 23.3 Example 3 20 10 15 23.3 Example 4 30 10 10 26.7 Example 5 40 9 5 25 Example 6 15 20 10 10 Example 7 20 15 10 20 Example 8 25 9 20 30 (Unit: parts by weight) .sup.1)Milk protein concentrate .sup.2)Eggs .sup.3)Soybean protein concentrate .sup.4)A soybean dietary fiber, indigestible maltodextrin, fructooligosaccharide, a chicory dietary fiber

Preparation Example

[0060] Preparation of Confectionery Product

[0061] In order to prepare confectionery products, necessary ingredients were weighed according to components and blending ratios as shown in [Table 1] above, and then 15.8 parts by weight of butter and 5.0 parts by weight of sugar were added thereto and mixing was performed for the first time. Thereafter, 0.2 parts by weight of salt and 19.0 parts by weight of purified water were added thereto and mixing was performed for the second time. Thereafter, animal protein, vegetable protein, and a dietary fiber according to the components and ratios as shown in [Table 1] above were mixed therewith and mixing was performed for the third time to prepare dough. Thereafter the dough was molded and placed into an oven, and then baked for 14 minutes at 120 to 190° C. (Oven top temperature: 190° C., oven bottom temperature: 120° C.) to prepare confectionery.

Experimental Example 1

[0062] Identification of Physical Properties of Dough Material

[0063] In order to increase the moldability and viscoelasticity of gluten-free dough, various properties of the dough prepared in each of Examples and Comparative Examples were confirmed according to the type of protein and the ratio of protein to a dietary fiber.

[0064] Specifically, the physical properties for the stability, binding force, and moldability of the dough were confirmed by 10 skilled panelists, and the results are shown in [Table 2] and [FIG. 1]. The physical properties of the dough were evaluated on a 5-point scale (1 point: thick to 5 points: thin) by observing the degree of thickness or thinness of the dough, and the degree of stickiness of the dough was evaluated on a 5-point scale (1 point: very sticky to 5 points: hardly sticky) by observing the degree to which the dough sticks to a hand.

TABLE-US-00002 TABLE 2 Dough physical Dough Classification properties stickiness Comparative 2 1 Example 1 Comparative 1 1 Example 2 Comparative 5 5 Example 3 Example 1 3 3 Example 2 3 4 Example 3 3 3 Example 4 2 2 Example 5 2 2 Example 6 5 1 Example 7 3 4 Example 8 2 2

[0065] As a result, as shown in [Table 2] and [FIG. 1] above, it was confirmed that the dough of each of Examples 1 to 8 had excellent stability, binding force, and moldability of dough compared to the dough of Comparative Example 1 which did not use vegetable protein, the dough of Comparative Example 2 which contained a minimal amount of animal protein, and the dough of Comparative Example 3 which contained a large amount of a dietary fiber compared to protein. From the result, it can be seen that when protein and a dietary fiber are blended at a specific ratio and when vegetable protein and animal protein are used at a specific ratio, the stability and moldability of dough are increased.

Experimental Example 2

[0066] Sensory Evaluation of Confectionery Product

[0067] In order to maintain the shapeability of a prepared confectionery product after baking and to improve the texture thereof, a sensory evaluation was performed on cookies prepared by the method described in Preparation Example above using the dough compositions for confectionery prepared according to various compositions of [Table 1] above.

[0068] Specifically, the appearance of a product was evaluated on a 5-point scale (1 point: bad to 5 points: good) by observing the shape and color suitability of the product with the naked eye after the product was baked in an oven, and the degree of crispiness was evaluated on a 5-point scale (1 point: soggy to 5 points: crispy) by determining whether the product was firm or crumbled when the product was chewed. The degree of moistness was evaluated on a 5-point scale (1 point: dry to 5 points: moist) by determining whether the product was swallowed without being lumped in a throat.

TABLE-US-00003 TABLE 3 Classification Appearance Crispness Moistness Comparative 2 3 2 Example 1 Comparative 1 2 3 Example 2 Comparative 1 1 5 Example 3 Example 1 5 5 3 Example 2 4 4 2 Example 3 5 5 3 Example 4 4 3 2 Example 5 4 3 1 Example 6 2 2 5 Example 7 5 4 4 Example 8 4 4 3

[0069] As a result, compared to the cookies according to Comparative Examples 1 to 3, the cookies of Examples 1 to 8 exhibited better sensory properties in terms of appearance, crispness, and moistness. From the result, it can be seen that when both vegetable protein and animal protein are included and when protein and a dietary fiber are mixed at a specific ratio, due to the binding force and emulsifying force of the animal protein and the stretchiness and elasticity of the vegetable protein, and due to the water retaining force of the dietary fiber, the physical properties and moldability of dough are excellent, so that the shape of a prepared confectionery product may be maintained and the texture thereof is excellent.

Experimental Example 3

[0070] Ingredient Analysis of Confectionery Product

[0071] The protein content, dietary fiber content, gluten detection, and the like were measured for the cookies prepared by the method described in Preparation Example using the dough compositions for confectionery prepared according to the compositions of each of Examples and Comparative Examples.

[0072] [Measurement of Protein Content]

[0073] Measurement machine: 2300 Kjeltec Analyzer Unit, Foss Tecator

[0074] Measurement conditions: Weigh 0.4800 to 0.5000 g of a sample to be analyzed and carbonize the sample to measure a nitrogen coefficient generated at the time.

[0075] Measurement method: Measurement by a nitrogen determination method (Nitrogen coefficient wheat flour 5.70, others 6.25)

[0076] [Measurement of Dietary Fiber]

[0077] Measurement conditions: Weigh 1 g of a sample to be analyzed and prepare two of them

[0078] Measurement method: The two samples dried by removing fat therefrom are continuously decomposed with thermophile a-amylase, protease, amylase, and amyloglucosidase enzymes to remove starch and protein. Enzymatic decomposition products are filtered, and then residues thereof are washed with water and weighed to quantify a water-insoluble dietary fiber (IDF). A filtrate and a washing solution obtained from a pretreatment process of the IDF are combined, precipitated with ethanol, and then filtered, and residual substances thereof are dried and weighed to quantify a water-soluble dietary fiber (SDF). When calculating the water-insoluble and water-soluble dietary fiber contents, the amount of protein and ash in the weight of the residues are corrected.

[0079] [Measurement of Gluten]

[0080] Measurement method: Analysis using Veratox for Gliadin R5 Allergen. Neogen No. 8510 kit

[0081] Measurement conditions: 150 μl of an extracted sample is placed into the kit, and an antigen-antibody reaction is induced to analyze absorbance so as to measure the content of gluten.

[0082] Measurement method: Measurement by a colorimetric method

TABLE-US-00004 TABLE 4 Crude Total Carbohydrate Sugars protein dietary fiber Gluten Classification (g/100 g) (mg/.100 g) (g/100 g) (g/100 g) (mg/100 g) Comparative 38.52 89.50 14 47 N.D. Example 3 Example 1 42.64 102.41 27.7 31.69 N.D.

[0083] As a result, as shown in [Table 4], it was confirmed that the cookies prepared according the compositions of Example 1 had significantly high contents of protein and a dietary fiber, and no gluten was detected therefrom. In the above, preferred examples, comparative examples, and experimental examples of the present application have been exemplarily described, but the scope of the present application is not limited to the specific examples, comparative examples and experimental examples described above. Those of ordinary skill in the art will understand that the scope of the present application may be appropriately changed within the scope described in the claims of the present application.